Bisibela Bath / Sambar Rice (Sambar Sadam) in an Electric Rice Cooker
For 2 people
Ingredients:
2 rice cooker cup of Ponni Raw Rice/Sona Masoori (I used Basmati)
1 rice cooker cup of cooked and mashed toor dal
4-5 Baby Carrots sliced as cubes
8-10 green beans cut 3/4 inch
10-12 Pearl Onions (Chinna Vengayam / Cheriyulli)
2 Tomato cut medium
3 tbsp of Sambar Powder (I used MTR)
1/2 tbsp of Turmeric Powder
Few dollops of Ghee
1/2 tbsp of Cumin seeds
1/2 tbsp of mustard seeds
2 to 3 dry red chillies
1/4 tbsp of hing powder (Asafoetida/Perum Kayam)
1 sprig of curry leaves
3 tbsp of chopped coriander leaves
Salt to taste
1 to 1.5 tbsp of Tamarind paste
1:3.5 portion water (for Ponni Raw Rice, 1 portion rice, 3.5 portion water) and 1:2.5 for Basmati Rice
Cashew nuts - Few
You can add drumsticks, potatoes, green peas and brinjal optionally (I didn't).
Some people add boiled mochakottbai (Lima beans) as well.
Method
1. Heat a healthy dollop of ghee in a pan and splutter mustard seeds, add red chillies, cumin seeds and saute.
2. Add the curry leaves, pearl onions and fry for 2-3 mins.
3. Add the vegetables, salt, hing and let it cook until they are half cooked.
4. Add turmeric, sambar powder and mix well. Add tamarind paste last.
5. Wash and rinse the rice in the electric rice cooker vessel, Add the cooked toor dal followed by the cooked vegetable mix from Step 4. Stir Well.
6. Add water (ratios above) and mix well. Check salt levels (It should be slightly high at this point as rice will absorb some of it) and adjust accordingly.
7. Cook the rice. The cooked rice should be slightly mushy (Since extra water was added). Mix well with a spatula.
8. In a pan, fry cashew nuts in ghee and add to cooked sambar rice. Add chopped coriander leaves
9. Mix well, let it set for a few mins in Warm Mode and Serve hot with Appalam / potato chips.
Dont skimp on ghee :)
For 2 people
Ingredients:
2 rice cooker cup of Ponni Raw Rice/Sona Masoori (I used Basmati)
1 rice cooker cup of cooked and mashed toor dal
4-5 Baby Carrots sliced as cubes
8-10 green beans cut 3/4 inch
10-12 Pearl Onions (Chinna Vengayam / Cheriyulli)
2 Tomato cut medium
3 tbsp of Sambar Powder (I used MTR)
1/2 tbsp of Turmeric Powder
Few dollops of Ghee
1/2 tbsp of Cumin seeds
1/2 tbsp of mustard seeds
2 to 3 dry red chillies
1/4 tbsp of hing powder (Asafoetida/Perum Kayam)
1 sprig of curry leaves
3 tbsp of chopped coriander leaves
Salt to taste
1 to 1.5 tbsp of Tamarind paste
1:3.5 portion water (for Ponni Raw Rice, 1 portion rice, 3.5 portion water) and 1:2.5 for Basmati Rice
Cashew nuts - Few
You can add drumsticks, potatoes, green peas and brinjal optionally (I didn't).
Some people add boiled mochakottbai (Lima beans) as well.
Method
1. Heat a healthy dollop of ghee in a pan and splutter mustard seeds, add red chillies, cumin seeds and saute.
2. Add the curry leaves, pearl onions and fry for 2-3 mins.
3. Add the vegetables, salt, hing and let it cook until they are half cooked.
4. Add turmeric, sambar powder and mix well. Add tamarind paste last.
5. Wash and rinse the rice in the electric rice cooker vessel, Add the cooked toor dal followed by the cooked vegetable mix from Step 4. Stir Well.
6. Add water (ratios above) and mix well. Check salt levels (It should be slightly high at this point as rice will absorb some of it) and adjust accordingly.
7. Cook the rice. The cooked rice should be slightly mushy (Since extra water was added). Mix well with a spatula.
8. In a pan, fry cashew nuts in ghee and add to cooked sambar rice. Add chopped coriander leaves
9. Mix well, let it set for a few mins in Warm Mode and Serve hot with Appalam / potato chips.
Dont skimp on ghee :)
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